Spinach Ricotta Stuffed Chicken (Printable)
Juicy chicken breasts filled with creamy spinach and ricotta, topped with a golden parmesan crust
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon black pepper
→ Spinach Ricotta Filling
05 - 1 cup ricotta cheese
06 - 1 cup baby spinach, chopped
07 - 1/3 cup grated parmesan cheese
08 - 1/2 cup shredded mozzarella cheese
09 - 1 garlic clove, minced
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Topping
13 - 1/4 cup grated parmesan cheese
14 - 1 tablespoon olive oil
# How To Make It:
01 - Preheat your oven to 400°F. Lightly grease a baking dish with cooking spray or a small amount of olive oil.
02 - Butterfly each chicken breast by slicing lengthwise through the thickest part, being careful not to cut all the way through. Open the breast like a book to create two even halves connected by the center.
03 - Season both sides of the butterflied chicken breasts evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper, rubbing the seasoning into the meat.
04 - In a medium bowl, combine ricotta cheese, chopped spinach, 1/3 cup grated parmesan, shredded mozzarella, minced garlic, nutmeg, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well incorporated and smooth.
05 - Divide the spinach ricotta mixture evenly among the chicken breasts, spreading it over one half of each butterflied breast. Fold the other side over to enclose the filling completely.
06 - Secure each chicken breast with toothpicks along the edges if needed to prevent filling from escaping. Place the stuffed breasts seam-side down in the prepared baking dish.
07 - Brush the tops of each chicken breast with 1 tablespoon olive oil. Sprinkle the remaining 1/4 cup grated parmesan cheese evenly over all pieces.
08 - Bake for 25–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F when tested with a meat thermometer. The tops should be golden brown and crispy.
09 - Remove from oven and let the chicken rest for 5 minutes before serving. Carefully remove toothpicks, slice crosswise to display the filling, and serve immediately.
# Expert Suggestions:
01 -
- The ricotta filling stays incredibly moist, so even if you slightly overcook the chicken, each bite remains creamy and tender
- This looks like something from a fancy Italian restaurant but takes about 15 minutes of active work
02 -
- If your chicken breasts are very thick, pound them slightly before butterflying or they will take forever to cook through
- Do not skip the nutmeg—it might seem like a background player, but it makes the filling taste professionally balanced
03 -
- Let your chicken sit at room temperature for 20 minutes before cooking for more even results
- Use an instant-read thermometer to avoid overcooking—this is the difference between dry and juicy chicken